Cheese Burger Sliders Recipe | Food Diaries | Chef Zarnak Sidhwa | Fast Food

Method:
Marinate the ground beef with salt and pepper, Worcestershire sauce, chili powder, onion powder, garlic powder, brown sugar and paprika. Heat oil and add the onions and garlic. Add the ground beef. Break up the meat with a spoon. Cook for about 8-10 minutes, or until no longer pink. Remove from heat. For the seasoned butter, mix together the melted butter, salt, black pepper and sesame seeds. For the sliders, split your rolls in half, place the bottom half in a baking dish. Set the top half aside. Add cheese slices and then the cooked beef on the top. Top with diced pickles, tomatoes, shredded cheese, and the top half of the buns. Brush generously with seasoned butter then cover with foil. Bake at 180 degrees C for 15 minutes or until the cheese is bubbly. Remove foil, and bake for an additional 5 minutes until the tops of the sliders turn golden. Remove from oven, slice and serve.

Method:
Sift together half of the sugar and flour into a bowl. In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar and salt until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste. Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake at 180 degrees C for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs. Invert the pan and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.
To make the frosting beat together cream cheese and white chocolate until smooth and creamy. In a separate bowl, whip together cream, vanilla essence and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream. Frost the cake generously, using the back of a tablespoon to create swirls.